I was approached by the editors of GoodBite.com and asked to do a giveaway for a kitchen appliance. After I laughed and explained I am horrible with all things kitchen, they told me what the appliance was.
An Ice Cream Maker! Sign me UP.
It really was so easy. I (with supervision, because no one wants food poisoning) started with strawberry ice cream, and my entire family gobbled it all down within ten minutes. I didn’t even get pictures!
To enter to win, just click here.
If you have any awesome homemade ice cream recipes, I’d love it if you shared them.
Happy Memorial Day Weekend!
Jen says:
Oh, I would love to win this. I have been wanting to buy one but money is really tight right now. We are on a gluten free, dairy free diet because I have a child with autism and one with celiac disease. I have some great recipes for dairy free ice cream made with coconut milk, I just need a good ice cream maker. My kids really miss ice cream and the dairy free products in Whole Foods are so expensive. This would make them so happy!
Rebecca says:
Some real vanilla beans tossed in with your basic cream/sugar, and a bit of Lemon Balm (herb that is kinda lemony and smells amazing)
Sarah says:
Ah! It’s not open to your Canadian followers! So disappointing, homemade ice cream is delicious (and yes, easy to make!).
BDS says:
Awww, you have to live in the US to enter
An ice cream recipe I’ve wanted to try is called the Alexandra; it’s originally a cocktail that I learned to make in Tenerife but I think it would make great ice cream. Add one measure each of cacao (drink; one brand is Marie Brizard) and brandy (e.g. Carlos III) to three measures of your standard cream and sugar mix. Flavour with cinnamon, and add Kahlua to your taste for extra oomph. A strictly grownup treat only :p
Kristin says:
You HAVE to try this recipe from Susan at She’s Becoming DoughMessTic…
Caramelized Peach & Ginger Cream Cheese Caramel Swirl Ice Cream
makes roughly 2 quarts
16 ounces Cream Cheese
1 cup milk
1/2 cup Heavy Whipping Cream
1 cup Vanilla Sugar (regular sugar will do)
3 Ripe Peaches
3 Tablespoons Brown Sugar
2 Tablespoons White Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1 teaspoon sweet rum
Caramel syrup
Combine the 3 Tablespoons Brown Sugar & 2 Tablespoons White sugar and sprinkle over finely chopped peaches. I left skins on, and really like the consistancy. Place sugared peaches under broiler of oven for 7-10 minutes, until caramelized. Remove from oven and allow to cool.
In stand mixer, whisk vanilla sugar, cream, milk and cream cheese together until smooth. Whisk in spices. Stir in rum and cooled peaches (and their juices) and add to ice cream machine. Follow manufacturers instructions to complete. Near end of cycle, add caramel syrup to ice cream. Freeze and enjoy!
Sherry says:
We’re having my son’s first birthday party today and my step dad is bringing his ice cream maker over! I think he’s making cherry vanilla…no idea how but I was told it was good.
Kate says:
This is awesome! My husband broke ours last spring, so we’ve been without for entirely too long
AmazingGreis says:
That kitchen looks so familiar!!! Hi Linda!
Audra says:
The date that the prize is supposed to be awarded (7/14/11) is the date of my 10 year wedding anniversary. Come on Serendipity!
Megan@TrueDaughter says:
Looks like fun, and a great homeschool lesson!
Kathy says:
How funny! I have one of these and we JUST made some frozen yogurt to eat with brownies! We literally just made it.
I usually make a homemade ice cream with equal parts milk and half and half, dump in a little sugar, and a tiny bit of vanilla. I don’t even measure, usually. It turns out great! Sometimes we put some berries, cherries, etc. in at the end.
Wendy says:
I love lots of homemade ice creams, and there are some GREAT recipes above. If you’re looking for something lighter & refreshing, try this:
Pineapple Sorbet
from Cooking Light Magazine
If you don’t have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.
Yield
9 servings (serving size: 1/2 cup)
Ingredients
1 small pineapple, peeled and cored
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons sugar
Mint sprigs (optional)
Preparation
Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.
Nutritional Information
Calories:116 (2% from fat)
Fat:0.2g (sat 0.0g,mono 0.1g,poly 0.1g)
Protein:0.2g
Carbohydrate:30g
Fiber:0.5g
Cholesterol:0.0mg
Iron:0.2mg
Sodium:1mg
Calcium:3mg
Chrissy says:
I don’t have a specific recipe but I can tell you that I learned that if you put the mix into the refrigerator overnight and then put it into the ice cream maker, it comes out REALLY creamy!
Emily says:
Heather, we LOVE our ice-cream maker and are big fans of cinnamon ice-cream!!
Just follow the “Simple Vanilla” recipe that comes with the maker and substitute cinnamon extract for the vanilla extract … Then add about 2 teaspoons (or more depending on your preference) of ground cinnamon.
It’s VERY addictive … And surprisingly good if you throw some mini-chocolate chips in right before you eat it.